With the rack 6 inches from the element, heat the broiler. Line a large rimmed baking sheet with foil and spray generously with cooking spray. In a shallow dish, mix the crushed potato chips, panko, ½ teaspoon salt, and 1 teaspoon pepper. Working with 1 piece of chicken at a time, remove from the marinade, blot, dredge in the panko mixture, and place on the baking sheet (pieces should not touch). Spray chicken with cooking spray and broil until crisp and cooked through, 8 to 12 minutes, checking frequently, turning chicken over halfway through cooking time and rotating as necessary. Turn off the broiler, rest the chicken in oven for about 4 minutes, and serve at once.

In a very large nonstick skillet over medium-high heat, heat 1 tablespoon oil until shimmering. Add the shrimp and cook, without stirring, until spotty brown on the bottom, about 1 minute; transfer to a bowl and set aside. Add ½ tablespoon oil and shrimp shells to the skillet, return to medium-high heat, and cook, stirring, 1 minute. Add 3 tablespoons of the cognac and simmer for about 15 seconds. Stir in the wine, bring to a boil, and reduce by half, about 3 minutes. Strain and reserve only the liquid.

Add 3 tablespoons oil and the remaining garlic and red pepper flakes to the skillet, set over medium-low heat, and cook, stirring occasionally, until fragrant and the garlic turns gold, about 5 minutes. Add the onion and ½ teaspoon salt, adjust heat to medium, and saute until translucent. Add the anchovies and oregano, and cook, stirring, until anchovies break down, about 1 minute. Add the reduced wine mixture and tomatoes, adjust heat to medium-high, bring to a strong simmer, and cook, stirring occasionally, until slightly thickened, about 8 minutes. Stir in remaining cognac and ¾ teaspoon each salt and black pepper.

Meanwhile, cook linguine in boiling salted water until just short of al dente; drain and return to pot. Add the sauce and shrimp and cook over medium heat, stirring constantly, until linguine is al dente and shrimp is just cooked through and opaque, about 2½ minutes. Off heat, toss in the remaining oil, lemon juice, and parsley. Taste and adjust seasoning, if necessary, and serve at once.

DEVILED HAM

Makes about 2½ cups

1 pound ham steak, dried with paper towel

3 ounces cream cheese, at room temperature

½ cup chopped onion

1/3 cup Dijon mustard

3 tablespoons hot sauce

1 tablespoon Worcestershire sauce

1 tablespoon honey

2 teaspoons sherry vinegar

2 teaspoons paprika

2 teaspoons pepper

¼ cup mayonnaise

½ cup celery, finely chopped

3 tablespoons chopped fresh parsley

Very finely chop ¼ pound of the ham (about ¾ cup) and set aside. Cut remaining ham into 1-inch pieces. In a food processor, pulse the 1-inch ham pieces, cream cheese, onion, mustard, hot sauce, Worcestershire, honey, vinegar, paprika, and pepper to combine in a rough puree, about 10 1-second pulses. Scrape the mixture into a bowl and fold in the mayonnaise, celery, parsley, and finely chopped ham to combine. Cover and refrigerate to blend flavors, at least 30 minutes. Serve (as a sandwich spread or stuffed into celery sticks), or keep in an airtight container for up to 4 days.